Salsa de Chile Guajillo is a simple yet intensely flavorful sauce built on a short list of ingredients—tomatillos, dried guajillo chiles, garlic, onion, and salt. What makes it special is the preparation: toasting and roasting add a smoky richness that brings out the best in each component.
When selecting tomatillos, choose ones that are bright green and firm. Avoid any that look pale or yellowed. The smaller tomatillos tend to have a more concentrated flavor and are less watery, which makes them perfect for salsas like this one.
Guajillo chiles, one of the most commonly used dried chiles in Mexican cooking, have a mild heat and a fruity, earthy flavor. The best ones are pliable and slightly sticky—almost like a raisin. If they’re brittle or break easily, they’re probably too old. Toasting them gently before soaking helps unlock their natural oils and deepens their flavor.
Roasting the tomatillos along with the garlic and onion adds a pleasant char and a hint of bitterness that balances the guajillo’s sweetness. This step takes just a few minutes but makes a big difference in the final result.
The finished salsa is versatile and easy to love. Spoon it over tacos, grilled meats, or vegetables, or use it as a dipping sauce. It’s thick enough to cling to chips but loose enough to drizzle.
And it comes together fast—about 15 to 20 minutes from start to finish. Just don’t over-blend it. Leaving a bit of texture helps the flavors stand out and gives the salsa more character.
If you’ve never made salsa with dried chiles before, this is a great place to start. It’s straightforward, adaptable, and adds depth to almost anything you put it on.